Fabiola's Spaghetti House & Deli, Leopold's Books Bar Cafe

Year by year

Inspections

1. May 15, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer (lactic acid from dispenser used in wiping cloth buckets) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Repeat

     STORAGE - SEWER LINES - Not Corrected

     Dry storage shelves with food and single service items are underneath unprotected sewer lines.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

2. May 7, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on several items on the brunch menu such as eggs benedict, burger, and raw oysters. This item was discussed at the last inspection.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Several food items are cooling improperly. 1. Baked ricotta on a speed rack at ambient temperature at 74F. 2. Marinara sauce made today in deep plastic container with lid on in walk-in cooler. 3. Fettuccini noodles cooked today at 62F. in large bus tub in walk-in cooler with lid on. 4. Spicy vodka sauce made today in walk-in cooler with saran wrap covering it.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Several RTE foods being cold held are not date marked or have a date mark that exceeds 7 days. 1. Cooked spaghetti in 1-door cooler on cookline with dates of 4/25 and 4/26. 2. Come back sauce with date of 3/8 and garlic aioli with date of 4/27 in prep cooler near food prep sink. 3. Whipped cream with a date label of 4/3 4. In another kitchen prep cooler, come back sauce with date label of 12/14 and applesauce with date label of 3/30. 5. Kitchen prep cooler- eggplant with a date label of 2/4. Label appears to have a different name/item on it. 6. In downstairs 2-door cooler, open cream cheese with no date label. Open pre-cooked ham with a date label that exceeds 7 days.

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Moldy chickpeas in walk-in cooler.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1. Hand washing sink in kitchen dishwasher area is not accessible due to many pots and pans stacked in it. Sink is also not equipped with soap or paper towels. It was discussed at last inspection that dishwashing area needs a hand washing sink and that this sink was going to be used for that purpose. 2. No accessible hand washing sink for meat slicing area in basement.

     Correction: Provide an accessible hand washing sink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (lactic acid from dispenser used in wiping cloth buckets) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Repeat

     STORAGE - SEWER LINES

     Dry storage shelves with food and single service items are underneath unprotected sewer lines.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Several TCS foods with temperatures above 41F. 1. Sausage in walk-in cooler at 45F. 2. Mozzarella cheese in top of prep cooler by fryer at 45F. 3. Risotto on counter at 62F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TOXICS - LABELING

     Chemical spray bottle underneath kitchen food prep sink without a label.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemical spray bottle stored on dry storage shelf in basement above food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counters. Two wiping cloth buckets tested and were below the needed concentration of lactic acid sanitizer.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Oct 31, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Food prep sink in kitchen is clogged and drain is overflowing.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES

     Prep area downstairs, and food and single service items such as cups are under unprotected sewer lines.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle with sanitizer unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

4. Jul 26, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Nov 14, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Nov 16, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 25, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Oct 12, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Mar 16, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Feb 4, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 2, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

12. Apr 24, 2013 Routine Inspection · Reinspection Required

    No violations cited.

13. May 4, 2012 Routine Inspection · No Reinspection Required

    No violations cited.